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Pork, Leek, and Ginger Appetizer Meatballs

Print Recipe
Course Meat, Fish & Seafood Dishes
Servings 24 meatballs

Ingredients
  

  • high quality oil, enough to coat the skillet
  • 0.5 teaspoon salt
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon five spice powder *see note
  • 2 medium to large leeks minced
  • 2 pounds ground pork or other ground meat
  • 2 eggs
  • 2 tablespoons tamari or coconut aminos, separated
  • splash of water to deglaze the pan
  • drizzle of sesame oil
  • minced parsley for garnish

Instructions
 

  • Preheat oven to 350°F.                                                                                                     In a skillet, heat the oil and add the spices, stirring for a few seconds until just becoming aromatic and bubbling. Then immediately add the leeks. Toss in fresh ginger, and stir fry until limp but not browned. Allow to cool.                                                                                                                                                                                             Mix leeks with eggs, meat, and 1 Tablespoon tamari or coconut aminos and a drizzle of sesame oil. Form appetizer balls. Place in a roasting pan and bake at 350° for 30 minutes.                                                                                                                                                                                                                                                                   Deglaze the skillet with a splash of water and another 1 Tablespoon tamari or coconut aminos. Pour the juices over the meatballs immediately before serving. Garnish with parsley.  (Recipe♦646)

Notes

*Five Spice Powder: Commonly a mixture of star anise, cloves, Chinese cinnamon, sichuan pepper, and fennel seeds, but five-spice powder can also include anise seeds, ginger root, nutmeg, turmeric, amomum villosum pods, cardamom pods, licorice, orange peel, or galangal. (Information from www.thespruceeats.com)